Wednesday, June 9, 2010

Last summer Matt kept saying he wanted to make a clafoutis but somehow we never got around to it. Then last week Stacey over at Stacey Snacks posted a lovely Cherry Pistachio Clafoutis & I was reminded that we wanted to make one too.I had been looking for a way to use up some rhubarb in my fridge & thought why not try using that as the fruit. I know its not traditional but Stacey encouraged me to give try it anyway. I've read that the French leave the cherry pits in clafoutis to add an almond flavor so I decided to add some slivered almonds, plus rhubarb & almond go together so well.

This was a great way to use the rhubarb, it got nice & soft during baking & I liked the tartness against the sweetness of the custard & the powdered. The almonds add some fabulous texture as well as flavor. This is my kind of dessert as its not overly sweet. Matt was happy he finally got to try a clafoutis & discovered he really liked it. It's such a simple dessert I can see making it again & again with different fruits as they come into season.

This recipe made the perfect size for the two of us (ok, big slices) but it can easily be doubled & made in a full-sized pie plate.

Generously butter a 6" baking dish. Put the rhubarb slices on the bottom of the dish.

Whisk the egg, sugar & corn starch together until the corn starch is dissolved. Whisk in the flour, vanilla, salt & cinnamon. Whisk in milk. Pour the batter over the rhubarb. Sprinkle the almonds over the top.

Is there really no milk or cream in this recipe or was there an accidental omission? Trying to be an optimist, I made a quadruple batch to share. Not bad, but a little more like a popover than a custard-like cake.